Lemon Garlic Ch'kun Breasts with Greek Salad Salsa

Ingredients

• CH'KUN:

1  ½ tsp. minced garlic

½ cup lemon juice—8 T.

1/3 cup olive oil—5.3 T.

1/3 cup Dijon mustard—5.3 T

1/2 tsp salt

½ tsp fresh ground Pepper

 6 skinned boneless chicken breast halves, trimmed

pepper

GREEK SALAD SALSA

2 oz. mild feta cheese, cut into ¼ inch dice, or crumbled

2 tomatoes, seeded, cut into

½-inch dice, about 2 cups

 1 cup thinly sliced green onions

or  ½ cup sliced red onion

 1 cup seeded, peeled and diced cucumber

 8 kalamata olives, chopped…or more if you like

 2 T. lemon juice 

1/3 cup olive oil

½ cup finely snipped dill…optional

Scant ½ tsp. salt

Freshly ground black pepper

Directions - This is not my recipe, our friend Sarah Hickman had us over for dinner and we cooked some classy food! Shout out to our homegurl Sarah! I think this recipe is her Mom's.

1. ·      Put chicken in large zip-loc bag. Combine garlic, lemon juice, oil, mustard, salt & pepper in small dish.  Add to chicken. Through the bag, rub chicken breasts with marinade until coated. Chill it in the fridge and let it sit for a while. In the meantime, put on a Miles Davis record to set the mood!
2. This would be bad ass on a grill, but on a pan it works just fine. Cook until cooked through which is about 8 minutes per side. 
3. Combine tomatoes, onion, cucumber, olives, lemon juice, olive oil, dill, salt, pepper in small bowl.  Set aside at room temperature . Just before serving, mix in feta.
4. Cut chicken crosswise into slices.  Arrange on plate, fanning out slices.
   Top with Greek salad salsa.  Drizzle some of the juice over.  Serve warm or room temperature. Serve with rice.
    Here's a link to a good hummus recipe! http://www.foodnetwork.com/recipes/george-duran/white-bean-hummus-recipe/index.html